Wine-Braised Calamari With Vegetables
Published February 6, 2018
Karsten Moran for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons extra-virgin olive oil
1 large onion, peeled, halved and sliced into ¼-inch-thick half-moons
2 cloves garlic, minced
1 sprig fresh thyme
1 sprig fresh sage
Pinch crushed red pepper flakes
Pinch saffron threads (optional)
1 ½ pounds cleaned squid, tentacles left whole and bodies cut into 1-inch slices (small squid may be left whole)
Salt and pepper
1 cup white wine
2 cups hot chicken broth
4 to 6 carrots (about ½ pound), peeled and cut in bite-size chunks
2 medium or 3 small turnips, peeled and cut in wedges
2 small or 1 large leeks, white and pale green parts only, finely diced
1 cup green peas (frozen are fine)
2 tablespoons finely chopped parsley
1 tablespoon finely snipped chives
Nutritional analysis per serving (4 to 6 servings)
25 grams carbs; 267 milligrams cholesterol; 308 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 5 grams fiber; 909 milligrams sodium; 23 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
- Step 2
Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
- Step 3
Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
- Step 4
Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
- Step 5
Add leeks and peas and cook 5 minutes more.
- Step 6
Serve in wide soup bowls. Garnish with chopped parsley and chives.
Private Notes
Comments
This recipe is OK, but to be honest if I was going to make a squid stew I'd go for the one published in the Guardian last year- it seems more sympathetic to our intelligent cousin. https://www.theguardian.com/lifeandstyle/2017/jan/25/20-best-one-pot-rec...
Why not having potatoes in the stew, as the chef had it originally in Barcelona? Turnips tasted good, but I thought potatoes would make the broth a bit thicker. Next time I will try potatoes,I guess.
Tasty recipe, but instructions are a bit reversed. No way the turnips and carrots cook enough when added late. I started by sauteeing the turnips and carrots first, then added the onions and leeks together, then followed the rest of the instructions. Worked perfectly.
No turnips or leeks or saffron or peas, used scallions and chopped green beans and pasta shells. Fish sauce as the end made it perfect.
Second time making. It’s soooo good. Add more parsley and chives at the end. Skipped the peas and forgot the red pepper flakes, no matter. Will eat with farro, but I’m sure good with pasta too. If you’re looking for a great calamari dish in the winter with veggie roots, try this hearty dish!
Improvised. New potatoes instead of turnips. Added gulf shrimp. Served with toasted farro and finely grated Parmesan. Delicious. Definitely think homemade chicken broth made a difference. Rich, made with rotisserie chicken bones and skin, lots of black pepper corns, star anise, onion, garlic, carrots, bath leaves. Store bought would not have been the same.